JP6009616B2 - Taste improving agent for potassium salts or foods and drinks containing potassium salts - Google Patents

Description

  The present invention relates to a taste improver, and more specifically, without reducing the salty taste of potassium salt or potassium salt-containing foods and drinks, and without changing the original flavor characteristics of foods and drinks. It is related with the taste improving agent which can reduce unpleasant tastes, such as an egg and a taste.

  Saltiness is one of the five original flavors that is important for the taste of food and drink, and is usually brought about by sodium chloride (salt). Salt is an important material related to the preservation and physical properties of food and drink. However, the excessive intake of salt has a problem in relation to lifestyle-related diseases. It is thought that continual overdose of salt increases sodium in the body and increases the water content of blood vessels, resulting in an increase in blood pressure. In this way, it is common sense that the cause of hypertension and the habit of excessive intake of salt are closely related to each other, and it is a concern that it may cause other complications (heart disease, kidney disease, etc.). In recent years, there is a movement to reduce salt intake worldwide. According to the results of the National Nutrition Survey, Japanese people report that they take about 11 to 14 g of salt per day, but the Ministry of Health, Labor and Welfare has set the amount of salt intake per day to 10 g or less. It is recommended. In Europe and America, the recommended daily intake is recommended to be 6 g. According to the Japanese Society of Hypertension, “High Blood Pressure Treatment Guidelines”, the salt intake should be 6 g or less per day in accordance with WHO and Western standards. More desirable.

  Therefore, in recent years, proposals for reducing the salt content in foods and drinks, that is, various attempts to reduce the amount of salt to be used by enhancing the salty taste have been proposed. As a method for enhancing salty taste without adversely affecting the original flavor of food and drink, for example, a method for enhancing salty taste with a composition containing spirrantol (Patent Document 1) is known. However, this method can enhance saltiness to some extent, but it cannot be said that it can sufficiently compensate for the overall lack of taste caused by reducing the sodium content.

On the other hand, as a method of reducing the amount of sodium in foods and drinks, part of the sodium in the salt is replaced with salty potassium chloride or bitter juice (a mixture of magnesium chloride, calcium chloride, etc.), and the amount of sodium is relatively reduced. A method has been proposed (Patent Document 2). However, potassium chloride and bitter juice have a peculiar unpleasant taste such as a metallic taste, a sardine, and a bitter taste, and when used as an alternative to sodium chloride, the unpleasant taste is also imparted to food and drink. The amount used and the field of use will be greatly limited.

  Therefore, many attempts have been made to mix organic acids, seasonings, sweeteners and the like with potassium chloride for the purpose of improving the taste of potassium chloride. As components for improving the unpleasant taste of potassium chloride, sugar alcohol (Patent Document 3), thaumatin (Patent Document 4), calcium salt of organic acid or magnesium salt of organic acid (Patent Document 5), carrageenan (Patent Document 6), Kelp extract (Patent Document 7), non-sugar component concentrate or processed product obtained at the time of sugar production (Patent Document 8), basic amino acid or basic peptide (Patent Document 9), quinic acid, spiranthol or Allium plant extract A thing (patent document 10) etc. are proposed. However, even in these methods, the improvement effect is not sufficient and still has a unique unpleasant taste, and further improvement is strongly desired.

Japanese Patent Publication No. 48-35465 JP 59-198953 A JP-A-62-32855 JP-A-63-137657 JP-A-4-108358 JP-A-4-262758 JP-A-6-7111 Japanese Patent Laid-Open No. 6-14742 International Publication No. 2006/114918 JP 2010-4767 A

  The object of the present invention is to increase the value of potassium salt as a salt substitute by improving the unpleasant taste peculiar to potassium salt without adversely affecting the salty taste of potassium salt. Furthermore, it is providing the food / beverage products which reduced the sodium content, and reduced the sodium content, without reducing the salty taste of food / beverage products.

  As a result of diligent research to solve the problems of the prior art, the present inventors have found that phthalides are contained in potassium salts or foods and drinks containing potassium salts, thereby resulting in unpleasant tastes such as taste and metal taste peculiar to potassium salts. Has been found to be a natural salty taste, and the present invention has been completed.

Thus, the present invention provides the following.
(1) An improving agent for an unpleasant taste derived from a potassium salt of a potassium salt or a potassium salt-containing food or drink comprising a purified celery family essential oil having a phthalide content of 60% or more as an active ingredient.
(2) A refined celery family essential oil having a phthalide content of 60% or more is obtained by subjecting an essential oil of celery family plant or oleoresin to molecular distillation, and obtained as a residue from the kettle. An improving agent for unpleasant taste derived from potassium salt of potassium salt or potassium salt-containing food or drink.
(3) A refined celery family essential oil having a phthalide content of 60% or more is subjected to molecular distillation again from the cereal family essential oil or oleoresin. The improving agent of the unpleasant taste derived from potassium salt of the potassium salt or potassium salt containing food / beverage products as described in (1) which is obtained.
(4) A potassium salt or potassium salt-containing composition according to any one of (1) to (3), wherein a refined celery family essential oil having a phthalide content of 60% or more is dissolved in a water-miscible organic solvent. An unpleasant taste-improving agent derived from potassium salts of food and drink.
(5) The potassium salt or potassium salt-containing composition according to any one of (1) to (3), wherein the refined celery family essential oil having a phthalide content of 60% or more is obtained by emulsifying together with an emulsifier. An unpleasant taste-improving agent derived from potassium salts of food and drink.
(6) The potassium salt according to any one of (1) to (3), which is a powder preparation obtained by emulsifying a purified celery family plant essential oil having a phthalide content of 60% or more together with an emulsifier and then drying. Or the improver of the unpleasant taste derived from potassium salt of food-and-drink containing potassium salt.
(7) Unpleasant taste derived from potassium salt of a potassium salt or a potassium salt-containing food or drink containing 10 ppb to 1% of the taste improving agent according to any one of (1) to (6) as a phthalide Improver composition.
(8) Discomfort derived from potassium salt of a potassium salt or a potassium salt-containing food or drink by adding 0.01 ppb to 10 ppm of the taste improving agent according to any one of (1) to (6) as a phthalide To improve taste.

  Since the taste improver of the present invention can improve the unpleasant taste such as the peculiar taste and metal taste of potassium salt and make it feel a natural salty taste, the potassium salt should be used as a substitute for sodium chloride. Can be applied to low-salt foods.

  The phthalides used in the present invention are a group of compounds having a unique spicy crude medicinal odor characteristically present in essential oils of the Apiaceae plants and mean compounds having a phthalide skeleton. Specifically, it refers to sedanenolide, sedanolide, 3-n-butylphthalide, 3-butylidenephthalide, ligtylide, cnidylide, isocnidilide, neocnidylide, methylsedanoate, 3-butylhexahydrophthalide and the like. Of these compounds, sedanenolide, sedanolide, 3-n-butylphthalide and 3-butylidenephthalide can be exemplified as particularly preferred compounds. As these phthalides, synthetic products may be used, and extracts or essential oils can be obtained from celery family plants by water or solvent extraction or steam distillation, and purified by various known means. .

  In addition, these compounds may be used alone or in combination. Furthermore, extracts such as essential oils of celery family plants such as Senkyu, Toki, lobe, celery and oleoresin containing these compounds can be used as they are or as a form in which they are blended as part of a blended fragrance.

  On the other hand, essential oils and oleoresin of celery family plants are natural raw materials, and are preferable as a taste improver of the present invention from the viewpoint of safety and security, but essential oils and oleoresin include limonene, Hydrocarbons such as myrcene, β-caryophyllene, α-selinene, β-selinene, and γ-selinene are included and have a unique bluish fragrance. These bluish fragrances are preferred flavors when used for the purpose of imparting the flavor of celery family plants, such as ordinary fragrance applications, but when used as a taste improver of the present invention, Since it imparts a bluish flavor unnecessarily, it is preferably reduced or removed. In particular, since serinenes have a strong bluish fragrance unique to the celery family, it is desirable to reduce or remove as much as possible. Among these hydrocarbons, substances having a relatively low boiling point such as limonene (boiling point: 176 ° C .; atmospheric pressure) are distilled using an ordinary rectifying column (temperature: 50 ° C. to 70 ° C., pressure: 500 Pa to 1000 Pa), which is easy to reduce by distillation, but is a sesquiterpene hydrocarbon, serinenes (β-serinene: boiling point: 260 ° C .; atmospheric pressure) and phthalides (sedanenolide: boiling point: 367 ° C .; atmospheric pressure) ) Belong to a class having a relatively high boiling point as a perfume compound, and any compound remaining in the kettle is difficult to separate by distillation using a normal rectifying column or the like. Therefore, there is a need for a method for removing serine from essential oils and oleoresins of cereals by a simple and inexpensive method.

  As a method for reducing or removing hydrocarbons containing serine from essential oils and oleoresins of celery family plants, various types of chromatography can be employed, but molecular distillation is a simple and industrially feasible method. Can be mentioned. Molecular distillation is distillation under high vacuum conditions, and refers to a purification method by distillation in which evaporated molecules do not collide with other molecules and reach the cooling surface and condense. The apparatus or instrument used is not particularly limited as long as it is an apparatus to which such a method can be applied, but generally there is a batch or continuous molecular distillation apparatus, depending on the type, a falling film type molecular distillation apparatus, Classified as centrifugal thin film molecular distillation equipment. Among these apparatuses, it is preferable to use a centrifugal thin film molecular distillation apparatus, particularly a continuous centrifugal thin film molecular distillation apparatus, from the viewpoint of forming a stable thin film state.

  Examples of conditions for removing the hydrocarbons using a centrifugal thin film molecular distillation apparatus include a temperature of 90 ° C. to 110 ° C. and a pressure of 10 Pa to 30 Pa. Under these conditions, not only light-boiling hydrocarbons such as limonene, but also selenium, which is a sesquiterpene hydrocarbon, can be distilled off, and phthalides can be obtained as the residue. When the raw material used for molecular distillation is essential oil, it can be set as the taste improving agent of this invention which contains 60% or more of phthalides as said pot residue by one molecular distillation. Furthermore, when the raw material contains a non-volatile component such as oleoresin, after removing hydrocarbons under the above conditions, the kettle residue containing phthalides is again subjected to molecular distillation, and the temperature is 140 ° C. to 160 ° C. The phthalides can be distilled off under conditions of a pressure of 10 Pa to 30 Pa, and the taste improver of the present invention can contain 60% or more of the phthalides as the distillate.

  The molecular distillation method itself is generally used for the purification of oils and fats, and is also used for the deterpene fractionation of essential oils such as oranges. However, limonene and selenes are obtained from essential oils of celery family plants or oleoresin. It is not known to be applied to purify the taste improver by reducing or removing unnecessary components such as.

  The present invention relates to a taste improver for potassium salts or potassium salt-containing foods and drinks containing these phthalides as an active ingredient, and these phthalides have a low content of potassium that does not give a spicy herbal odor peculiar to phthalides. By making it contain in salt or potassium salt containing food-drinks, unpleasant tastes, such as an egg taste and metal taste peculiar to potassium salt, can be improved, and natural salty taste can be made to feel.

  The taste improver of the present invention can be used by adding it to potassium salts or foods and drinks containing potassium salts, but phthalides are oil-soluble, and as such, dispersibility in water is poor, and potassium salts and foods and drinks can be used. Since it is difficult to add to a product, it is preferably used as a composition containing phthalides. Examples of such compositions include solutions in which phthalides are dissolved in a water-miscible organic solvent, emulsion preparations, powder preparations, and the like.

  Examples of water-miscible organic solvents for dissolving phthalides include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-methyl ethyl ketone, 2-propanol, methyl ethyl ketone, glycerin, propylene glycol and the like. Among these, ethanol or glycerin is particularly preferable from the viewpoint of use in foods and drinks.

  Moreover, in order to obtain an emulsified preparation, phthalides can be obtained by emulsifying with an emulsifier. The emulsification method of phthalides is not particularly limited, and various emulsifiers conventionally used in foods and drinks, such as fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, Homomixer, colloid using polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, quilaya extract, gum arabic, tragacanth gum, guar gum, caraya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein An emulsified liquid having excellent stability can be obtained by emulsification using a mill, a rotating disk type homogenizer, a high-pressure homogenizer, or the like. The amount of these emulsifiers is not strictly limited and can be varied over a wide range depending on the type of emulsifier used, etc., but is usually about 0.01 to 1 part by weight of the phthalides of the present invention. A suitable range is about 100 parts by weight, preferably about 0.1 to about 50 parts by weight. In order to stabilize the emulsification, the water-soluble solution may be one of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, reduced starch syrup or the like in addition to water. Two or more mixtures can be blended.

  Moreover, the emulsion thus obtained can be made into a powder preparation by drying as desired. In pulverization, saccharides such as trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be appropriately blended as necessary. The amount of these used can be appropriately selected according to the properties desired for the powder preparation.

  In the present invention, the concentration of phthalides in the taste improver composition is not particularly limited, but phthalides are 10 ppb to 1%, preferably 100 ppb to 0.1%, more preferably 1 ppm to 0.1. % Can be exemplified.

  Moreover, in the taste improving agent composition of the potassium salt or potassium salt-containing food or drink of the present invention, other components can be arbitrarily combined. There is no restriction | limiting in particular as a component which can be combined with this, Various fragrance | flavor components, oil-soluble pigments, vitamins, a functional substance, etc. can be illustrated. As the fragrance component, any natural essential oil, extract, oleoresin, extract of natural products such as resinoid, synthetic fragrance compound, or a blended fragrance prepared by mixing these can be used. Examples of natural essential oils include citrus essential oils such as orange, lemon, lime, and grapefruit, and plant essential oils such as flower essential oil, peppermint oil, spearmint oil, and spice oil. Examples of natural product extracts include cola nuts. Oily extracts such as extract, coffee extract, vanilla extract, cocoa extract, tea extract, spice extract, resinoids and their oleoresins, and synthetic fragrance compounds include, for example, , "Survey on the use of food fragrance compounds in Japan" (FY 2000 Health and Welfare Research Report; issued by the Japan Fragrance Industry Association, March 2001), "Synthetic fragrance chemistry and product knowledge" (March 22, 2005 supplement) Revised edition published by Motoichi Into, Chemical Industry Daily, etc.) At least one synthetic fragrance selected from the group of tellurium, alcohols, aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing and / or sulfur-containing compounds, acids, etc. Can be mentioned. Examples of the oil-soluble pigments include oil-soluble natural pigments such as β-carotene, paprika pigment, anato pigment, and chlorophyll. Examples of the oil-soluble vitamins include liver oil, vitamin A, and vitamin A oil. , Vitamin D3, vitamin B2 butyrate, vitamin E, vitamin F and the like. Examples of functional substances include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid Γ-linolenic acid, α-linolenic acid, evening primrose oil, borage oil, lecithin, octacosanol, rosemary extract, sage extract, γ-oryzanol, β-carotene, palm carotene, perilla oil and the like.

  The taste improver or taste improver composition of the present invention can be used without limitation on potassium salts and foods and drinks containing potassium salts, particularly for improving the taste of potassium chloride widely used as a salt substitute. Is preferred.

  When the taste improving agent of the present invention is added to the potassium salt itself to obtain a potassium salt with improved taste, the water-miscible organic solvent solution containing the phthalides is sprayed onto the potassium salt and then dried. A method, a method of spraying an emulsion composition containing the above phthalides onto a potassium salt and then drying, or a method of powder-mixing a powder composition containing the phthalides with a potassium salt can be employed. .

  The addition amount to the potassium salt of the taste improver or taste improver composition of the present invention can be appropriately set according to the substitution rate of sodium chloride with potassium chloride, the concentration of potassium salt added, other food ingredients, etc. Well, although there is no particular limitation, for example, as the amount of phthalides relative to the potassium salt, an addition amount of 1 ppb to 1000 ppm, preferably 10 ppb to 100 ppm, more preferably 0.1 ppm to 100 ppm is appropriate based on the mass of the potassium salt It is.

  In addition, when the taste improver or taste improver composition of the present invention is used for a potassium salt-containing food or drink such as a low-salt food using potassium salt, it is appropriately selected in the process of producing the food or drink. The taste improver or taste improver composition can be added, and the taste improver of the present invention may be added to a food or drink that already contains potassium salt. It is good also as a potassium salt containing food / beverage product by adding the composition which mixed the improving agent and potassium salt to food / beverage products.

  In that case, the blending ratio of the phthalides in the potassium salt-containing food or drink can be 0.01 ppb to 10 ppm, preferably 0.1 ppb to 1 ppm, more preferably 1 ppb to 1 ppm, with respect to the food or drink as the final product. In addition, as described above, these phthalides are substantially blended in the taste improver composition and the preparation is often added to the final product. In that case, since the addition amount to the final product in the taste improver composition is considered to be about 0.01% to 1%, the blending amount of phthalides in the taste improver composition is 10 ppb to 1%. %, Preferably about 100 ppb to 1000 ppm.

  With the above blending ratio, the potassium salt-containing food or drink can reduce unpleasant tastes such as the metallic taste and egg taste peculiar to potassium salt, and feels a natural salty taste.

  When the addition amount of the taste improving agent of the present invention increases, the spicy aroma of the taste improving agent itself can be felt. If the flavor does not matter, it may be used in excess of the above amount.

  In addition, the taste improver of the present invention is added to foods and drinks containing potassium glutamate, potassium citrate, etc. in addition to potassium salts used as salt substitutes such as potassium chloride, and the metallic taste and taste of potassium compounds. It is also possible to reduce the unpleasant taste and improve the taste.

  The target food or drink to which the taste improver of the present invention is added is not particularly limited as long as it is a food or drink containing a potassium salt, and can be added to all foods and drinks that require improvement in taste. These foods and beverages include, for example, rice crackers, hail, rice cakes, rice cakes, rice cakes, sea bream, sheepskin, water sheepskin, brocade, jelly, castella, biscuits, crackers, potato chips, cookies, pie, pudding, Pastries such as butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, peanut paste, etc .; bread, udon, ramen, sushi, fried rice, pilaf, dumplings Bread, noodles, rice such as leather, shumai skin, okonomiyaki, takoyaki; pickles such as pickles, pickled plums, fukujin pickles, pickles, pickles, pickles, pickles, miso pickles, pickles, and pickles Kind; mackerel, sardine, saury, salmon Fish such as tuna, bonito, whale, flounder, squid, ayu, squid such as squid, squid, coat squid, firefly squid, octopus such as octopus, squid, shrimp such as prawn, button shrimp, lobster, black tiger , Crab such as king crab, snow crab, blue crab, crab, canned seafood such as clams, clams, scallops, oysters, mussels, boiled fish, salted fish, boiled fish, fish sauce, surimi, marine products (Chikuwa) Seafood processed products such as fried, tempura, etc .; curry, stew, beef stew, hayashi rice using livestock such as chicken, pork, beef, lamb, horse meat, etc. Ingredients, meat sauce, mabo tofu, hamburger, dumplings, ham, meat dumplings, simmered meat, canned foods, etc .; Salt, seasoning salt, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, sprinkle, tea sauce, margarine, mayonnaise, dressing, vinegar, three cups of vinegar, powdered sushi vinegar, Chinese food, tentsuyu, noodle soup, sauce, Seasonings such as ketchup, grilled meat sauce, curry roux, stew ingredients, soup ingredients, pot rice ingredients, dashi ingredients, compound seasonings, new mirin, mixed powders such as deep-fried and takoyaki powders; Examples include dairy products such as cheese and butter, boiled dishes such as Chikuzen-ni, oden, and pots, ingredients for take-out lunch boxes, side dishes, tomato juice, and sports drinks.

  Although the taste improving agent of the present invention is intended to increase the replacement rate of sodium chloride with potassium chloride particularly for the purpose of reducing salt, the replacement rate is limited in terms of taste such as potassium chloride's taste. Among these foods and drinks, kamaboko, ham, bread, dried salt, pickles, plum dried, soy sauce, soup stock, fish sauce, miso, sauce, soup, butter, margarine, mayonnaise, Use for dressing, seasoning foods, snacks and the like is preferable.

  When the taste improver of the present invention is used, not only potassium chloride but also potassium-containing foods and drinks such as foods and drinks containing potassium glutamate, potassium citrate, etc. Unpleasant taste such as egg taste can be reduced and taste can be improved.

  The present invention will be described more specifically with reference to the following examples.

(Example 1) Preparation of taste improver powder (1) 19.0 g of medium chain fatty acid triglyceride and 30 g of SAIB were mixed and dissolved in 1 g of sedanenolide to obtain an oil phase part. On the other hand, Paindex (registered trademark) No. 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was dissolved by adding 900 g and 50 g of sucrose fatty acid ester of HLB15, and sterilized by heating at 85 ° C. for 15 minutes. After cooling this solution to about 40 ° C., 50 g of the oil phase part prepared above is added while stirring and mixing with a TK-homomixer (made by Tokushu Kika Kogyo Co., Ltd.), and further stirred and mixed at 5000 rpm for 5 minutes. And 1690 g of an emulsified liquid was obtained. This emulsion was dried using a spray dryer (manufactured by NIRO: Mobile Miner (registered trademark)) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 950 g of taste improver powder (Invention product 1). : 0.1% sedanenolide).

(Example 2) Taste improvement of potassium chloride (1)
The product 1 of the present invention is added to a 1% aqueous solution of potassium chloride, and the concentration of sedanenolide in the aqueous solution is set to the concentration shown in Table 1, and the flavor comparison of the aqueous potassium chloride solution with and without the present product is performed by 10 trained panelists. Went. The results are shown in Table 1.

  As shown in Table 1, by adding 0.01 ppb to 10 ppm of sedanenolide to 1% aqueous potassium chloride solution, the metallic taste / egg taste of potassium chloride is reduced, and the salty quality approaches that of salt. Indicated. The addition amount of sedanenolide was particularly good at about 0.1 ppb to 1 ppm. The addition of 10 ppm reduced the metal taste / egg taste, but a slightly spicy aroma was also felt. In addition, some panelists felt that the metal taste / egg taste was slightly reduced even at a low concentration of 0.01 ppb, and it was found that the metal taste / egg taste of potassium chloride was reduced even at a low concentration.

(Example 3) Preparation of taste improver powder (2) 19.0 g of medium chain fatty acid triglyceride and 30 g of SAIB were mixed and dissolved in 1 g of 3-n-butylphthalide to obtain an oil phase part. On the other hand, 680 g of soft water has a Paindex No. 2 was dissolved by adding 900 g of HLB15 and 50 g of sucrose fatty acid ester of HLB15, and sterilized by heating at 85 ° C. for 15 minutes. After cooling this solution to about 40 ° C., 50 g of the oil phase part prepared above is added while stirring and mixing with a TK-homomixer (made by Tokushu Kika Kogyo Co., Ltd.), and further stirred and mixed at 5000 rpm for 5 minutes. And 1690 g of an emulsified liquid was obtained. This emulsion was dried using a spray dryer (manufactured by NIRO: Mobile Miner) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 950 g of a taste improver powder (present product 2: 3- n-butylphthalide containing 0.1%).

(Example 4) Taste improvement of potassium chloride (2)
The product of the present invention 2 is added to a 1% aqueous solution of potassium chloride, and the concentration of 3-n-butylphthalide in the aqueous solution is set as shown in Table 2. Flavor comparison evaluation was performed about aqueous solution. The results are shown in Table 2.

  As shown in Table 2, the results for n-3-butylphthalide were almost the same as those for sedanenolide. That is, by adding 0.01ppb to 10ppm of n-3-butylphthalide to 1% potassium chloride aqueous solution, the metallic taste / egg taste of potassium chloride is reduced and the salty quality approaches the salty taste of salt. It has been shown. The amount of n-3-butylphthalide added was particularly good at about 0.1 ppb to 1 ppm. The addition of 10 ppm reduced the metal taste / egg taste, but a slightly spicy aroma was also felt. In addition, some panelists felt that the metal taste / egg taste was slightly reduced even at a low concentration of 0.01 ppb, and it was found that the metal taste / egg taste of potassium chloride was reduced even at a low concentration.

(Example 5) Preparation of taste improver powder (3) 19.0 g of medium chain fatty acid triglyceride and 30 g of SAIB were mixed and dissolved in 1 g of sedanolide to obtain an oil phase part. On the other hand, 680 g of soft water has a Paindex No. 2 was dissolved by adding 900 g of HLB15 and 50 g of sucrose fatty acid ester of HLB15, and sterilized by heating at 85 ° C. for 15 minutes. After cooling this solution to about 40 ° C., 50 g of the oil phase part prepared above is added while stirring and mixing with a TK-homomixer (made by Tokushu Kika Kogyo Co., Ltd.), and further stirred and mixed at 5000 rpm for 5 minutes. And 1690 g of an emulsified liquid was obtained. This emulsion was dried using a spray dryer (manufactured by NIRO: Mobile Miner) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 950 g of taste improver powder (Invention product 3: Sedanolide 0. 0). 1% contained).

(Example 6) Taste improvement of potassium chloride (3)
The product 3 of the present invention is added to a 1% aqueous solution of potassium chloride, and the concentration of cedanolide in the aqueous solution is set as shown in Table 3, and the flavor comparison of the aqueous potassium chloride solution with and without the product of the present invention is performed by 10 trained panelists. Went. The results are shown in Table 3.

  As shown in Table 3, the results for sedanolide were almost the same as those for sedanenolide and n-3-butylphthalide. That is, it was shown that by adding 0.01 ppb to 10 ppm of cedanolide to 1% potassium chloride aqueous solution, the metal taste / egg taste of potassium chloride was reduced and the salty quality was close to the salty taste of sodium chloride. The amount of sedanolide added was particularly good at about 0.1 ppb to 1 ppm. The addition of 10 ppm reduced the metal taste / egg taste, but a slightly spicy aroma was also felt. In addition, some panelists felt that the metal taste / egg taste was slightly reduced even at a low concentration of 0.01 ppb, and it was found that the metal taste / egg taste of potassium chloride was reduced even at a low concentration.

(Example 7) Preparation of taste improver powder (4) Celeryceae plant extract (obtained by refining Celeryceae plant essential oil by means such as distillation: 3-n-butylphthalide as phthalides 8. 18.7 g of medium chain fatty acid triglyceride and 30 g of SAIB were mixed and dissolved in 1.3 g of 0%, sedanenolide 65.5%, and sedanolide 3.5% to obtain an oil phase part. On the other hand, 680 g of soft water has a Paindex No. 2 was dissolved by adding 900 g of HLB15 and 50 g of sucrose fatty acid ester of HLB15, and sterilized by heating at 85 ° C. for 15 minutes. After cooling this solution to about 40 ° C., 50 g of the oil phase part prepared above is added while stirring and mixing with a TK-homomixer (made by Tokushu Kika Kogyo Co., Ltd.), and further stirred and mixed at 5000 rpm for 5 minutes. And 1690 g of an emulsified liquid was obtained. This emulsion was dried using a spray dryer (manufactured by NIRO: Mobile Miner) at an air blowing temperature of 150 ° C. and an exhaust air temperature of 80 ° C. to obtain 950 g of a taste improver powder (invention product 4: as phthalides). Containing 0.1%).

(Example 8) Taste improvement of potassium chloride (4)
The product of the present invention was added to a 1% aqueous solution of potassium chloride, and the concentrations of phthalides were adjusted to the concentrations shown in Table 4, and a flavor comparison was performed on the added and non-added aqueous potassium chloride solution by 10 trained panelists. . The results are shown in Table 4.

  As shown in Table 4, by adding 0.01 ppb to 10 ppm as phthalides as the phthalide extract to 1% potassium chloride aqueous solution, the metal taste / egg taste of potassium chloride is reduced and the salty quality is salt. It was shown to be close to the salty taste. The addition amount of phthalides was particularly good at about 0.1 ppb to 1 ppm. The addition of 10 ppm reduced the metal taste / egg taste, but a slightly spicy aroma was also felt. In addition, some panelists felt that the metal taste / egg taste was slightly reduced even at a low concentration of 0.01 ppb, and it has been found that the metal taste / egg taste of potassium chloride is reduced even at low concentrations.

Example 9 Salt / Potassium Chloride Composition After adding 280 g of sodium chloride and 120 g of potassium chloride to 4 kg of water and completely dissolving them, an extract of the Apiaceae plant (further purified by means such as distillation of an Aceraceae plant essential oil) 0.52 g of a 0.1% ethanol solution of 3-n-butylphthalide 8.0%, sedanenolide 65.5%, sedanolide 3.5%) as phthalides A mixed aqueous solution of sodium chloride and potassium chloride containing the composition was prepared. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 380 g of a mixed powder of potassium chloride and sodium chloride (Product 5 of the present invention: containing 1 ppm as a flatide). On the other hand, the same operation as that of the product 5 of the present invention was carried out except that no celery family extract was added, to obtain 380 g of a mixed powder of potassium chloride and sodium chloride without addition of phthalides (Comparative product 1).

  The inventive product 5 and the comparative product 1 were each sprinkled with 0.3 g each of the fried egg (for one egg), and 10 trained panelists ate and evaluated the taste. As a result, eight panelists recognized that the product 5 of the present invention has a reduced metallic taste / egg taste peculiar to potassium chloride and has a natural salty taste of salt compared to the comparative product 1. Recognized the taste improvement effect. In addition, there were no panelists who felt a nasty nasty smell derived from the product of the present invention.

(Example 10) Ramen soup (soy sauce taste)
A normal ramen soup or a low salt ramen soup is prepared according to the formulation of Table 5, and the taste improving agent of the present invention product 1 or 4 is added to the reduced salt ramen soup with sedanenolide (present product 1) or phthalides ( It added so that the content in the ramen soup of this invention product 4) might become the value described in Table 6, respectively, and the sensory evaluation was performed by 10 trained panelists, with the taste additive-free product as a control. The average evaluation results are shown in Table 6.

  As shown in Table 6, when the phthalides, which are the taste improvers of the present invention, were added to the salt-reduced ramen soup, an effect of improving the taste of metal taste peculiar to potassium chloride was observed, and an effect of enhancing the salty taste was also observed. On the other hand, no adverse effects were found on the flavors of ramen soup, such as livestock meat, seafood, vegetables and spices. Moreover, there was no panelist who felt the nasty smell which originated in this invention product.

(Example 11) Asahi pickled element 100 ml of a commercially available low salted pickled element (liquid, containing 3.5% salt and 2.5% potassium chloride) was added 3- It added so that it might become the value described in Table 7 as n-butyl phthalide, and prepared the low salted pickled element of 3-n-butyl phthalide addition and non-addition. On the other hand, the cucumber was thoroughly washed with water, cut into 2 to 3 mm, divided into 200 g portions, and placed in a polyethylene bag. In addition to each polyethylene bag containing cucumbers cut from each salt-reduced shallow pickle, stir well, hold hands over the bag, degas thoroughly, store in the refrigerator for 3 hours, and then rinse thoroughly with water. About the pickled cucumber, the flavor comparison evaluation was performed by 10 panelists trained using the additive-free product as a control. The results are shown in Table 7.

  As shown in Table 7, the addition of 0.01 ppb to 10 ppm of 3-n-butylphthalide reduces the metal taste / egg taste of cucumbers soaked with low-salt salted soy sauce, It was shown that. The amount of 3-n-butylphthalide added was particularly good at about 1 ppb to 1 ppm. When 10 ppm was added, the metal taste / egg taste was reduced, but a slightly spicy aroma was felt. In addition, some panelists felt that the metal taste / egg taste was reduced even at a low concentration of 0.01 ppb, and it was confirmed that the metal taste / egg taste was reduced even at a low concentration.

(Example 12) Reduced salted squid salted salt The commercially available reduced salted squid salted salt (containing 3% salt and 3% potassium chloride) had the value shown in Table 8 as the sedanolide as the taste improver composition of the product 3 of the present invention. The reduced salted squid salted with and without added sedanolide was prepared. About each reduced-salt squid saltiness, the flavor comparison evaluation by 10 panelists was performed by using an additive-free product as a control. The results are shown in Table 8.

  As shown in Table 8, it was shown that by adding 0.01 ppb to 10 ppm of cedanolide, the metal taste / egg taste of the reduced-salt squid salt reduced, resulting in a natural salty taste. The amount of sedanolide added was particularly good at about 1 ppb to 1 ppm. When 10 ppm was added, the metal taste / egg taste was reduced, but a slightly spicy aroma was felt. In addition, some panelists felt that the metal taste / egg taste was reduced even at a low concentration of 0.01 ppb, and it was confirmed that the metal taste / egg taste was reduced even at a low concentration.

Claims (8)

An improving agent for an unpleasant taste derived from a potassium salt of a potassium salt or a potassium salt-containing food or drink comprising as an active ingredient a refined ceric family essential oil having a phthalide content of 60% or more. A method for producing an unpleasant taste-improving agent derived from potassium salt of a potassium salt or a potassium salt-containing food or drink, comprising the following steps (1) and (2).
Step (1): a step of subjecting the essential oil or oleoresin Umbelliferae plant molecular distillation,
Step (2): A step of obtaining a refined celery family essential oil having a phthalide content of 60% or more as the residue of step (1) . A method for producing an unpleasant taste-improving agent derived from a potassium salt of a potassium salt or a potassium salt-containing food or drink, comprising the following steps (1) to (3).
Step (1): a step of subjecting the essential oil or oleoresin Umbelliferae plant molecular distillation,
Step (2): A step of obtaining the residue of step (1) ,
Step (3): A step of subjecting the kettle residue obtained in step (2) to molecular distillation again to obtain a refined ceric family plant essential oil having a phthalide content of 60% or more as a distillate . Potassium salt of a potassium salt or a potassium salt-containing food or drink that dissolves the taste improving agent according to claim 1 or the taste improving agent obtained by the method of claim 2 or 3 in a water-miscible organic solvent. The manufacturing method of the unpleasant taste improving agent derived from. The potassium salt of a potassium salt or a potassium salt-containing food or drink obtained by emulsifying the taste improving agent according to claim 1 or the taste improving agent obtained by the method according to claim 2 or 3 together with an emulsifier to form an emulsified preparation. A method for producing an unpleasant taste-improving agent derived from salt. Improvers taste of claim 1, or a taste modifier obtained by the method of claim 2 or 3, were emulsified with an emulsifier, dried potassium salt or potassium salt-containing to flour powder formulation The manufacturing method of the unpleasant taste improving agent derived from potassium salt of food-drinks. The taste improving agent according to claim 1 or the taste improving agent obtained by the method according to any one of claims 2 to 6 containing 10 ppb to 1% as a phthalide in the improving agent composition. potassium salt or potassium salt-containing food or drink makes method unpleasant taste improving composition from potassium salts. A potassium salt obtained by adding 0.01 ppb to 10 ppm of the taste improving agent according to claim 1 or the taste improving agent obtained by the method according to any one of claims 2 to 6 as phthalides. Or the improvement method of the unpleasant taste derived from potassium salt of potassium salt containing food-drinks.